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This Keto Cream Cheese Frosting recipe is an easy, low carb must-have for the holidays or any day, and it is simple to make without powdered sugar. If you need a fabulous gluten-free, healthier cream cheese frosting recipe – stay tuned before ya skip to the recipe!
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Today we’re diving deep into making keto cream cheese frosting just in time for holiday cookie season. This low carb cream cheese frosting is creamy, thick, and perfect for topping off cakes, cupcakes, cinnamon rolls, mug cakes, and cookies.
So, here’s what happened. I was all set to start 12 days of Keto Christmas cookies series when I realized I needed a frosting recipe ASAP. You know, a big batch of buttercream frosting that would look pretty on top of desserts and taste like the old school classic recipe except healthier – and low carb – without sugar.
Easy, right? Well, sort of. I learned a few lessons about butter and creaming and, well, here’s what you need to know.
Getting The Oh So Right Butter + Cream Cheese Ratio
The secret to making the dare I say perfect cream cheese frosting is finding the right butter to cream cheese ratio (we’re doubling down on the butter) – using a block of cream cheese (not the spreadable kind) and starting with room temperature butter and cream cheese.
The result is a tangy and sweet spreadable frosting that isn’t runny and holds its own on cookies, cakes, cupcakes, and any other dessert you need to frost.
Making Keto Cream Cheese Frosting Happen Without Powdered Sugar
So confectioners sugar – also known as powdered sugar is not low carb. But you know what is? Swerve, So Nourished, and Stevia. And they all have a powdered version – which you need to use so the texture of the frosting isn’t grainy. My favorite and the one I used in this recipe is confectioners So Nourished – it is 100% erythritol and has no bitter aftertaste.
Ingredients You Need
1 Cup Butter – Softened
12 Ounces Cream Cheese – Softened
1.5 Cups Powdered Erythritol
4 Tablespoons Heavy Cream
1 Teaspoon Vanilla
Keto Cream Cheese Frosting – With Flavor!
Here’s where you can get a little creative depending on your mood or the season – or both.
Chocolate: Make it a chocolate cream cheese frosting by adding ½ cup or more unsweetened cocoa powder.
Pumpkin: Top off a pumpkin cookie or bread with this recipe plus a teaspoon of cinnamon or a 1/2 teaspoon pumpkin pie spice.
Tips To Make The Best Frosting Everytime
Look, when I say I went all-in on this frosting, I mean it – the devil is in the details, y’all.
Using cold butter straight from the fridge or butter that has softened overnight makes an impact on your creaming experience and the result. The good news is that it’s easy to get the butter to soften.
The best and most straightforward way is to let it sit for 30 minutes to an hour before you begin.
Why don’t frosting recipes lead with this information?
Whaddya do if you’re in a hurry?
Well, you can start by cutting the butter into smaller chunks, but this isn’t very satisfying when you’re counting down the minutes so you can get to whipping.
If you want to take action and maybe a little frustration out, put the butter in a ziplock bag – seal it – and roll it out with a rolling pin.
The butter will soften up in minutes, and you get bonus points for a mini arm workout.
Be careful going with the softening in the microwave route – I can’t tell you how many times I’ve tried and failed because I overestimated the time and ended up with a butter soup.
How To Make Cream Cheese Frosting Step By Step
First, cut the softened butter into smaller pieces and cream it with a hand or stand mixer for one minute until it’s smooth.
Then, add in cream cheese and mix at medium speed for about 3 minutes.
Next, slowly add in the sweetener. I added mine a ½ cup at a time to get an even mix. Don’t forget to take a moment or two to scrape the sides of the bowl where the dry ingredients love to hang out.
I ended up adding 4 tablespoons of heavy cream. (We started with 1, but that wasn’t working, so we continued to add until it looked like the creamy consistency we were going for.)
The last step was adding the vanilla. Then mix at medium speed for 3-5 more minutes
Is This Frosting Pipeable?
I understand the urge to pipe every once in a while – it takes me back to my first official J.O.B. at the Seessel’s Bakery, where I was responsible for all of the sweets and treats as well as piping Happy Birthday messages on hundreds of cakes while wearing a blue beret that made me look like a Smurf. You know, I never thought my 4-year stint as bakery girl would ever come in handy later in life – yet – here we are.
So here’s the deal: You can create a piping bag with a large zip-seal bag and a pair of scissors or a knife. Just work the frosting into the bag towards the lower corner & cut a tiny bit off of the corner – you don’t need a piping tip:)
This Is A Big Batch Of Frosting – Here’s How To Store It
Yes, I know this makes a lot of frosting, enough to ice a cake and top 24 cookies – but the good news is this stuff will last in the fridge for up to 5 days, and you can freeze it (in an airtight container) for up to 3 months. Keep in mind you’ll have to thaw it for a day before using it.
If You Like This Keto Cream Cheese Frosting You Should Try
Clearly, we are kindred dessert spirits. If you are all about a sugar-free frosting, then I know you’ll also enjoy these recipes!
Homemade Keto Whipped Cream – How to make the best low carb, sugar-free whipped cream
Keto Mug Cake – The best and easiest no special ingredients necessary-style chocolate mug cake recipe!
3-Ingredient Keto Peanut Butter Cookies – Finally. A healthy cookie recipe that’s ready in 20 minutes. Try it ASAP:)
This Keto Cream Cheese Frosting Recipe Is High Key Mandatory For Low Carb Baking
- Author: Heather Burnett
- Total Time: 10 Minutes
- Yield: 2.5 Cups 1x
Description
A delicious keto cream cheese frosting without powdered sugar – this recipe is sugar-free, gluten-free, low carb and keto and 100% legit.
Ingredients
Scale
- 1 Cup Butter – Softened
- 12 Ounces Cream Cheese – Softened
- 1.5 Cups Powdered Erythritol (I use So Nourished)
- 4 Tablespoons Heavy Cream
- 1 Teaspoon Vanilla
Instructions
- Please – Please – Please start with room temperature butter & cream cheese. Yes, it’s a BIG DEAL:)
- Cut the softened butter into smaller pieces and cream it with a hand or stand mixer for one minute until it’s smooth.
- Then, add in cream cheese and mix at medium speed for about 3 minutes.
- Next, slowly add in the sweetener. I added mine a ½ cup at a time to get an even mix. Don’t forget to take a moment or two to scrape the sides of the bowl where the dry ingredients love to hang out. Feel free to do a taste test at this point.
- I ended up adding 4 tablespoons of heavy cream. (We started with 1, but that wasn’t working, so we continued to add until it looked like the creamy consistency we were going for.)
- Last step! Add the vanilla. Then mix at medium speed for 3-5 more minutes
- Boom – Now you’ve got a good – to – go frosting for cookies, cupcakes, mug cakes – and ALL THE DESSERTS!
- Prep Time: 5 Minutes
- Cook Time: 5 Minutes
- Category: Keto Desserts
- Cuisine: American
Keywords: keto cream cheese frosting, low carb, sugar-free, gluten-free
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